Country Apple Pie

Ingredients

PASTRY:
185g Butter
1/3 Cup CSR Raw Sugar
2 Eggs (1 separated)
1 Cup Plain Flour
1 Cup Self Raising Flour
1/4 Cup Corn Flour
1/4 Cup Custard Powder
2 Teaspoons CSR Raw Sugar - Extra
FILLING:
6 Granny Smiths Apples (total weight - 1kg) - peeled, cored and sliced
Finely grated rind of 1 Lemon
1/3 Cup Lemon Juice
1/2 Cup CSR Raw Sugar
1/4 Teaspoon Each - Ground Cinnamon, Nutmeg and Cloves

Method

1 : Place all filling ingredients into a large saucepan, bring to the boil then simmer, with the lid off, stirring occasionally
for 10 mins., until apples are tender. Allow to cool.
2 : Place butter and 1/3 cup CSR Raw Sugar in a bowl and beat until creamy, approx. 5 mins. Add whole egg and egg
yolk and beat well.
3 : Using a plastic spatula, work in sifted dry ingredients to form a firm dough. Knead lightly then roll 2/3 of the pastry
out between two sheets of plastic freezer wrap and line the greased base and sides of a fluted, loose bottomed 2.5cm
flan tin. Fill with cold apple mixture and top with remaining rolled out pastry.
4 : Make 4 slits in the top to allow steam to escape during cooking, brush with beaten egg white and sprinkle with extra
2 tablespoons CSR Raw Sugar. Stand pie on baking tray and bake at 220oC for 10 mins.
5 : Reduce heat and continue baking at 180oC for a further 35-40 mins.

Comments

Serve warm or cold, with cream if desired!